Vegetable Platter
Fresh, uncooked vegetables are one of the best sources of vitamins, minerals and fibre, and the raw energy that they provide is known to help combat tiredness, stress and disease. Select only the smallest and choicest young vegetables for this colourful platter. The two spicy sauces can either be spooned onto the plate, or served separately as dips. You will need a liquidiser or sieve for this recipe.
Ingredients
- 8 radishes
- 8 spring onions
- 8 baby carrots
- 10 baby sweetcorn
- 16 mangetout
- 4 cherry tomatoes
- 12 small button mushrooms
- 1/2 cucumber
- 2 Little Gem lettuces
- Sprigs of watercress for garnish
for the pepper sauce
- 2 large red peppers
- 1/2 teaspoon caster sugar
- Salt and freshly ground black pepper
- A few drops of tabasco sauce
for the mustard sauce
- 2 teaspoons Dijon mustard
- 1/4 pint Greek yoghurt
- Salt and freshly ground black pepper
Instructions
- Grill the peppers for about 15 minutes, turning occasionally, until the skin wrinkles but does not burn.
- Remove and allow to cool. Meanwhile, make the mustard sauce by blending the mustard and Greek yoghurt together, and seasoning with a little salt and pepper. Refrigerate until needed.
- Remove the skin and seeds from the cooled peppers and liquidise the flesh, or pass it through a
- sieve to make a puree. Stir in the sugar, a little salt and pepper, and a few drops of tabasco sauce to taste. Refrigerate until needed.
- Wash the vegetables. Clean the mushrooms, slicing the larger ones in half. Slice the cucumber, and divide the lettuce into individual leaves.
- Arrange on a large platter, spoon the dressings into small bowls, garnish with cress and serve.
Calories: 118 kcal
Carbohydrates: 21 g
Protein: 9 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 97 mg
Potassium: 975 mg
Fiber: 7 g
Sugar: 13 g
Vitamin A: 6377 IU
Vitamin C: 99 mg
Calcium: 123 mg
Iron: 3 mg